Sauerkraut is finely shredded white cabbage fermented by various lactic acid bacteria. Sounds weird and not very appetising but believe me it is the best thing ever. Don’t bother to buy it in a supermarket as it’s not even close to real homemade sauerkraut. Very popular in Eastern Europe and Germany it was invented way before the refrigerator to provide people with nutrients in winter. Really good for your tummy as it is great source of probiotics.
- 2,5kg White Cabbage
- 120g Carrots
- 2 tbsp Pure Seas Salt
- 1 tsp Sugar
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- Finley shred the cabbage. I use the mandoline slicer.
- Using a cheese grater, grate the carrots.
- Mix the cabbage, carrots, add salt, sugar and give it a good squeeze until cabbage start to release the juice.
- Put the cabbage into a ceramic or glass container and put some weight on top. I usually put something like 5l water bottle but it all depends on the size of your container.
- Leave it at room temperature (18-20C or 65-70F) for 5 days.
- Every day you need to poke the cabbage with wooden spoon to release some gasses. It will prevent from cabbage having bitter taste.
- When cabbage is fermented put it in smaller jars and keep in refrigerator for up to couple of months.
VEGETARIAN DEPARTMENT http://vegdept.com/